Five-Spice Pork Belly & Rice

• Pork Belly(800 g)
• Jasmine Rice(300 g)
• Bok Choy(4)
• Garlic(4 cloves)
• Ginger(20 g)
• Soy sauce(4 tbsp)
• Hoisin Sauce(2 tbsp)
• Shaoxing Wine(2 tbsp)
• Brown sugar(2 tbsp)
• Five Spice(2 tsp)
• Chicken Broth(250 ml)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Cornflour(2 tsp)
• Green Onions(3)
• Sesame seeds(2 tsp)optional
• Salt(1 tsp)

Method

1. 1

   Pat the {Pork Belly} dry and score the fat lightly in parallel lines. Finely grate the {Garlic} and {Ginger}, trim the {Bok Choy}, and thinly slice the {Spring Onion}.

   ~15 min

2. 2

   Heat the {Vegetable oil} in a deep skillet or sauté pan over medium heat. Add the {Pork Belly} fat-side down and cook until the fat is golden and rendering, then turn and brown the other sides.

   ~12 min

3. 3

   Pour off most of the rendered fat. Add the {Garlic}, {Ginger}, {Soy sauce}, {Hoisin Sauce}, {Shaoxing Wine}, {Brown sugar}, {Five Spice}, and {Stock}. Bring to a gentle bubble, spooning the sauce over the pork to coat it.

   ~5 min

4. 4

   Cover and simmer gently until the {Pork Belly} is tender enough to pierce easily with a knife, turning once or twice during cooking.

   ~35 min

5. 5

   Meanwhile, rinse the {Jasmine Rice}. Add it to a saucepan with 450ml water and the {Salt}. Bring to a boil, cover, and cook on low until tender. In the last few minutes, steam the {Bok Choy} over the rice or in a separate pan until just tender.

   ~18 min

6. 6

   Mix the {Cornstarch} with 1 tbsp water. Uncover the pork, stir in the slurry, and simmer until the glaze turns shiny and thick enough to cling to the {Pork Belly}. Drizzle with the {Sesame oil}.

   ~5 min

7. 7

   Spoon the {Jasmine Rice} onto plates, add the {Bok Choy}, then top with thick slices of glazed {Pork Belly}. Spoon over the pan glaze and finish with the {Spring Onion} and {Sesame seeds}.

   ~5 min